Best 3 Doña Carmens Garlic Rice Recipes

Doña Carmen's Garlic Rice image

Provided by Redsie

Time 28m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/2 teaspoons olive oil
2 cups uncooked long-grain rice
6 garlic cloves, crushed
3 1/4 cups water
1 1/2 teaspoons salt

Steps:

Heat oil in a medium saucepan over medium heat.
Add rice and garlic to pan; cook 3 minutes, stirring frequently. Stir in 3 1/4 cups water and salt; bring to a simmer.
Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed.
Fluff with a fork before serving.

Nutrition Facts : Calories 179.6, Fat 1.2, SaturatedFat 0.2, Sodium 440.7, Carbohydrate 37.7, Fiber 0.7, Sugar 0.1, Protein 3.4

Garlic Rice image

Provided by Erik Ramirez

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 cloves garlic
1 tablespoon sunflower oil, or any neutral oil, such as canola
3 tablespoons unsalted butter
2 cups jasmine rice
2 cups water, plus 2-3 more tablespoons as necessary
1/2 tablespoon kosher salt

Steps:

Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

Dominican Style Rice and Beans image

Provided by Tyler Slater

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces red kidney beans
3 garlic cloves
1/2 green bell pepper
2 sprigs cilantro
1 medium onion
2 tablespoons vegetable oil
1 1/2 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 medium tomatoes
2 tablespoons vinegar
2 cups white rice

Steps:

Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.
Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.
In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.